Unagi (Freshwater eel)

Kabaraki is a common way to cook unagi (freshwater eel) in Japan. Boned and filleted unagi are glaze-grilled with this sweet soy sauce based sauce.

Ingredients:

1/2 cup soy sauce

1/2 cup mirin (sweet rice wine)

1/4 cup sugar

Preparation:

Pour all ingredients in a sauce pan. Put the pan on low heat and simmer for a few minutes, or until sugar dissolves. Stop the heat and cool the mixture. Store the sauce in a sterilized container/bottle in the fridge.

- from About.com

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The last time I ate unagi was in 2002 at Rai Rai Ken in Mall of Asia, Philippines. I first tasted grilled unagi in the mid-80's at Kamameshi Restaurant in Quezon City, Philippines. I loved it since then.